How To Make Boiled Cider

…just bring a bottle of boiledcider on the road with me when traveling for the company, hand people a spoonful, and watch their eyes roll back in their heads. No words necessary. But you need to know how amazing this stuff is, so I have to try to tell you. Better. It makes everything it touches…

…make a good pie! I substitute Granny Smiths during the 49 weeks of the year when Ginger Golds are unattainable. •Boiledcider. There’s nothing quite like super flavorful, tart/sweet boiledcider(ciderboiled till it’s thick) to bring out the flavor of apples. Warning: it’s very difficult toboil…

…better, and how satisfying it is tomake something yourself that you hadn't considered as a home cook. It makes your house smell amazing, and it requires very little hands-on work or attention. Instead of regular spiced applesauce, take inspiration from this recipe and add boiledciderto your next…

…over the apples, and stir to coat them. Stir in the boiledcider or apple juice concentrate. Lightly grease a 9" pie pan that's at least 1 1/2" deep. Greasing the pan will make it easier to dig out that awkward first serving. Roll and fill the bottom crust OK, back to the crust. Remove it from the…

…transfer them to a rack to cool. Hey, these are beginning to look like real doughnuts, aren't they? Notice the difference in color between top and bottom, though; best to serve them bottom-side up. Let the doughnuts cool on the rack while you make their glaze. Let's start with boiledcider. Thick,…

…waffle iron is how much time it saves you, especially when you're baking a single serving. Sometimes you just want a brownie, and you want it right away! Brownies are easy tomake in a waffle iron: Just ladle in your batter, close the lid, and cook until baked through. You don't need to turn the…

…cornstarch. I add the flour and cornstarch to the pan, stir, then cook over low heat for about a minute – basically just tomake sure everything is well combined. I remove the pan from the heat, stir in my lemon juice and boiledcider, and transfer the filling to a lidded container. Into the fridge…

…to fry one at a time, keep the other cooked pieces in a warm 200°F oven until you're ready to serve. Serve hot with maple syrup, boiledcider, cider-cinnamon spread, or just a dusting of confectioners' sugar. Now that we have breakfast in front of us, what's the next twist? I'm thinking of making…

…ingredients to add to give it their own twist. My twist here? I couldn't resist using our entrancing boiledcider as part of the liquid, and chef Susan Reid suggested some bay for complexity. It is a masterful combination and completely addictive. Let's get started on our Bacon Jam. Ah, bacon. How…

…may brown a bit as you make the syrup, but no worries; they'll be a deep mahogany brown once they're baked, anyway. Combine the following in a saucepan or microwave-safe bowl: 4 tablespoons butter 3/4 cup light brown sugar, firmly packed 2 tablespoons boiledcider or thawed apple juice concentrate…

…boiled-down cider. Can you boil your own cider? You can; it's tricky. It goes from almost perfect, to too thick, to burned and inedible in a flash. If you want to treat yourself to a really cool ingredient this fall, one that's perfect for all of your apple desserts, try boiledcider. Drizzle a few…

…36 wedges in the pan. Of course, I didn't think to actually count wedges before I did this the first time. I went back and squeezed in six more wedges after I took this picture. Place another layer of apples on top. Drizzle 2 tablespoons boiledcider, or thawed frozen apple juice concentrate, over…

…as I show you just how easy – how simple, really and truly – it is tomake caramels. Apple Cider Caramels. With a sprinkle of sea salt on top, natch. First, I highly recommend using boiledcider in these caramels. Without it, they'll just be... well, caramels, not Apple Cider Caramels. And it's not…

…Reid family must-have; a bow to our Scots ancestry). I highly recommend putting a cubed Granny Smith apple in the pot with the neeps; cook until they're tender, mash all together, and finish with butter, salt, pepper, and a dash of boiledcider. Late in the day, make the dough for your dinner rolls.…

…serving. Now, how about something a little different? "Little" being the key word. Bake this same pumpkin doughnut batter in mini doughnut pans, and you'll have 4 dozen two-bite treats. Mini or full-sized, a quick dip in BoiledCider Glaze adds another layer of flavor (apple, in this case) to these…

…pounds of apples. Lightly grease a 9" x 9" square pan, and preheat the oven to 350°F. We're going to peel, core, and slice the apples tomake about 2 pounds, about 9 cups prepared apples. An apple peeler/corer/slicer makes short work of this. I can peel, core, and slice an apple in just about 10…

…it makes the task fly right by. Ah, the big reveal. The two new ingredients that I add to my Dad's classic mixture of sugar and cinnamon; boiledcider, and vanilla. As you know, apple cider is the result of pressing apples under pressure to release their juices. When you take that flavorful cider…

…1/2 teaspoon baking soda 1/3 cup milk *Boiledcider isn't something you can easily make yourself, simply by boilingcider. But it's so wonderful, in so many different fruit desserts (especially autumn-type treats, like these muffins), it's worth it to keep a bottle on hand. It'll last for months…